Baked Fish with Apple-Beet Salad Recipe

Name: Baked Fish with Apple-Beet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1/4 cup light mayonnaise; 1/2 teaspoon grated lemon zest and the juice of 1 lemon, plus wedges for serving; Kosher salt and freshly ground pepper; 1 cup panko breadcrumbs; 1/4 cup finely chopped fresh parsley; 2 tablespoons capers, finely chopped; 4 skin-on ocean perch or tilapia fillets (about 6 ounces each); 1 teaspoon dijon mustard; 3 tablespoons extra-virgin olive oil; 6 cups mesclun greens (about 5 ounces); 1 8 .8-ounce package peeled cooked beets, quartered (about 1 1/2 cups); 1 Persian cucumber, thinly sliced; 1 Granny Smith apple, thinly sliced

Servings: persons

Cooking spray
1/4 cup light mayonnaise
1/2 teaspoon grated lemon zest and the juice of 1 lemon, plus wedges for serving
Kosher salt and freshly ground pepper
1 cup panko breadcrumbs
1/4 cup finely chopped fresh parsley
2 tablespoons capers, finely chopped
4 skin-on ocean perch or tilapia fillets (about 6 ounces each)
1 teaspoon dijon mustard
3 tablespoons extra-virgin olive oil
6 cups mesclun greens (about 5 ounces)
1 8 .8-ounce package peeled cooked beets, quartered (about 1 1/2 cups)
1 Persian cucumber, thinly sliced
1 Granny Smith apple, thinly sliced

1
Preheat the oven to 450 degrees F and set a wire rack on a rimmed baking sheet; coat the rack with cooking spray.
2
Combine the mayonnaise, lemon zest and 1 tablespoon lemon juice in a shallow dish; season with salt and pepper.
3
Combine the panko, parsley and capers in another shallow dish; season with salt and pepper.
4
Pat the fish dry with paper towels.
5
Dip the fish in the mayonnaise mixture, flesh-side down, then dredge in the panko mixture, pressing to coat.
6
Transfer to the prepared rack, crumb-side up.
7
Coat the fish with cooking spray.
8
Bake until golden and crisp, about 15 minutes.
9
Meanwhile, whisk the remaining lemon juice with the mustard in a large bowl.
10
Gradually whisk in the olive oil until smooth; season with salt and pepper.
11
Add the mesclun greens, beets, cucumber and apple and toss well to coat; season with salt and pepper.
12
Serve with the fish and lemon wedges.
13
Photographs by Charles Masters

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Cooking spray, 1/4 cup light mayonnaise, 1/2 teaspoon grated lemon zest and the juice of 1 lemon, plus wedges for serving, Kosher salt and freshly ground pepper, and more.

Yes, Baked Fish with Apple-Beet Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Baked Fish with Apple-Beet Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions